Asian food with M
Japanese rice cake dessert, chewy and popular at New Year.
Traditional Japanese soup with miso broth and tofu/seaweed.
Tropical fruit used in many Asian desserts and chutneys.
Himalayan dumplings, popular in Nepal and North India.
American‑Chinese stir‑fried beef named after Mongolia.
Fermented soybean paste central to Japanese cuisine.
Thai dessert of sticky rice with coconut milk and mango.
Sichuan tofu dish with minced meat, spicy and numbing.
Meat is a common ingredient across many Asian cuisines.
Spice mix central to Indian cuisine, many regional styles.
Sushi roll type with seaweed outside, from Japan.
American‑Chinese dish with sweet citrusy sauce.
Instant noodles brand highly popular across Asia.
Fried noodle dish in Indonesia and Malaysia.
Matcha is finely ground Japanese green tea powder.
Edible fungus, many kinds central to Asian cooking.
American‑Chinese stir‑fry with chicken, veg and sauce.
Spicy Sichuan hotpot dish from China, now a street‑food hit.
Chinese baked pastry for Mid‑Autumn Festival, many fillings.
South Indian crepe with spiced potato, famous in India.
Asian‑style chicken with mango, common in fusion menus.
Chinese steamed wheat bun, staple in northern China.
Sweet or savory stuffed pancake, common in Indonesia/Malaysia.
Filipino wheat noodle soup dish, street‑food favorite.
Chinese stir‑fried pork with egg and veggies, US‑Chinese classic.
Likely mango sticky rice, Thai dessert with coconut rice.
Korean dumplings, steamed or fried, popular street food.
Mongolian‑style stir‑fried chicken, common in Asian restaurants.
Indo‑Chinese fried veg/meat in spicy sauce, restaurant fave.
Sichuan numbing‑spicy flavor profile, base of many dishes.
Mussels feature in many flavorful Asian seafood dishes.
Staple legume in East/South Asian cooking, used in dal, desserts and sprouts
Alternate spelling of moo shu pork, Chinese‑American dish.
Indonesian/SEA wheat noodles dish base, very common.
Indian condiment of spiced mango, often served with curries.
Japanese noodle soup with miso broth, global ramen classic.
Brand of instant ramen, closely tied to Japanese noodles.
Thai/Vietnamese style salad with mango, herbs and fish sauce.
Madras curry style from South India, very popular abroad.
Generic term for Chinese noodles, staple across regions.
Indian‑style curry using mango, sweet‑savory regional dish.
North Indian dumplings in rich cream sauce, Mughlai origin.
Monkey brains are a rare traditional dish in some regions.
Korean grilled pork intestine, classic offal barbecue dish.
Also called glass/bean thread noodles, common in Asian soups.
Makrut lime, citrus used in Thai curries and salads.
South Asian style curry with mutton, popular in India.
Mutton is common in many South Asian dishes.
MSG umami seasoning widely used in East Asian cooking.
Indo‑Chinese fried chicken in spicy Manchurian sauce.
Mustard seeds/paste used in Indian, Chinese, Japanese dishes.
Variant spelling of moo shu, Chinese pork and egg stir‑fry.
Stir‑fried lamb with Mongolian‑style sauce in Chinese cuisine.
General name for Indian sweets like barfi and ladoo.
Meatballs appear in many Asian soups, noodles, and snacks.
Pakistani/Indian grilled chicken in cream marinade
Instant Maggi noodle dish, huge across Asia
Fish widely used in Japanese and Korean cooking
Dumplings common across East and Central Asia
North Indian curry of peas and paneer cheese
Thai curry with peanuts, from southern Thailand
Smelt roe used in Japanese sushi as garnish
Southeast Asian fruit, prized in Thailand and more
Korean dumpling soup, eaten especially at New Year
Arabian spiced rice and meat dish, Yemeni origin
Indian dairy cream used in many rich curries
Maggi instant noodle dish, iconic in South Asia
Ordene på listen Asian food with M stammer fra spillere af ordspillet By-Land-Flod.